🥟 Pelmeni
Pelmeni are small Russian dumplings of thin unleavened dough wrapped around a filling of minced beef and pork with onion. They are boiled in salted water until they float and served hot with a spoonful of sour cream, sometimes with black pepper or vinegar. The dough is tender and the filling juicy.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g flour
- 150 ml water, 1/2 tsp salt (for the dough)
- 250 g minced beef
- 250 g minced pork
- 1 onion, grated
- 1/2 tsp black pepper, 1 tsp salt
- 4 tbsp sour cream, to serve
Method
- Mix the flour, water and salt into a firm dough; knead for 5 minutes and rest it covered for 30 minutes.
- Mix the beef, pork, onion, salt, pepper and 3 tbsp cold water into a juicy filling.
- Roll the dough thinly and cut 5 cm rounds.
- Put a teaspoon of filling on each round, fold into a half-moon and pinch the ends together.
- Boil in salted water for 5–7 minutes after they float.
- Serve with sour cream and black pepper.
How to make it lighter
- Serve with 1 tbsp sour cream per plate or choose a lower-fat sour cream.
- Use lean minced beef for a larger share of the filling.
- Pair a smaller portion of pelmeni with a fresh vegetable salad.
History
Pelmeni are traditionally linked to Siberia and the Urals, where large batches were frozen outdoors in winter and boiled as needed. The name is often traced to a Finno-Ugric word meaning 'ear bread', for the dumplings' shape. Today they are eaten across Russia and the former Soviet countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →